Breaded Chicken Fingers Recipe

This breaded chicken finger recipe has a little lemon zest which adds a nice flavor to the coating.

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4 (4-6 ounce) boneless skinless chicken breasts, cut into strips
1 teaspoon garlic salt
3/4 teaspoon salt
fresh ground black pepper
1 cup all purpose flour, for dredging (approximate)
1 Tablespoon lemon zest, finely grated
2 eggs, beaten
1 1/4 cups fine breadcrumbs
1/2 cup grapeseed oil, for shallow frying

(Serves 2-4)


Have ready a large deeper side skillet. Use cast iron if you have.

Cut the chicken breasts into finger sized pieces and place them onto a plate.

Season each piece with garlic salt, salt and pepper.

Get 3 shallow dishes ready.

#1 with flour and lemon zest.

#2 with the beaten eggs.

#3 with the fine breadcrumbs.

Dip each piece of seasoned chicken first into the flour mixture, then the eggs, and finally dip the pieces into the fine breadcrumbs and pat down the coating onto each piece.

Place the prepared pieces onto a clean dish lined with parchment paper. Repeat this process until all the chicken pieces are ready.

Heat the oil in the frying pan over medium heat until hot, but do not overheat and get the oil smoking.

Transfer the cooked chicken pieces onto a plate lined with paper towels.

Serve with you favorite dipping sauce.

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